Main navigation

Baked French Toast for Mother’s Day

It’s hard to believe, but Mother’s Day is just a little over a week away. I think lots of moms have dreams of the perfect Mother’s Day: breakfast in bed, clean kids with their homemade cards, a thoughtful token of appreciation for all you do, and maybe, just maybe, a clean kitchen! I don’t know about you, but lots of time reality doesn’t quite match up with the dream. This isn’t about blaming anyone, it’s just about communicating what we would love most. Later this week we’ll have a printable that you can fill out for your husband, but until then, let’s start with breakfast.

Breakfast in bed is pretty much a Mother’s Day rite of passage. Lots of time this comes together at the last minute, and so maybe there are things missing (like the fun gift from Kate Spade!). We’re hoping that by posting this recipe early you can print it off and leave it where the Mother’s Day chefs can find it!

If you’re one of those moms who doesn’t love breakfast in bed, just take the tray outside to the backyard or patio, and enjoy a few moments of peace and quiet!

For this recipe we used a gingerbread quick bread. If you can’t find that (ours is from Great Harvest), or if you don’t like it, it’s easy to switch out. You could use pumpkin or lemon breads, and brioche and cinnamon bread are always amazing. If you’re not using gingerbread, you might want to change the nutmeg out for cinnamon.

You can make this dish the morning of, but it’s also an easy thing to prep the night before. All you need to do is make it up to the point where everything goes in the baking dish, and then cover and put in the fridge overnight. In the morning, all you need to do is bake it! We made this in individual ramekins, but you can also put everything in a 9 x 11 casserole dish.

This recipe is pretty much identical to bread pudding, but baked french toast makes it breakfast appropriate!

*A note for husbands and dads: Breakfast in bed is wonderful for mom, but you can make it even better for her by setting a beautiful tray, and not leaving her any dishes when breakfast is over!

Baked French Toast

Ingredients:

1 loaf of bread (we used gingerbread, but pumpkin, lemon, cinnamon, or brioche all work)

5 eggs, beaten

1 cup milk

1/2 c. half and half or cream

1/4 tsp nutmeg (if you’re using cinnamon, increase to 1/2 tsp)

1/2 c. sugar

Cream for garnish

Directions:

Slice loaf into cubes and divide evenly among 6 ramekins, or put them all into a casserole dish.

Combine eggs, milk, cream, nutmeg and sugar and beat until well mixed.

You are my new HERO! What a gorgeous dish on an absolutely lovely tray. I can’t wait to see your list too. My husband is wonderful but even he can use a few Mother’s Day organizing tips and reminders. ;)